In the heart of Israel, researchers at the Technion-Israel Institute of Technology are tackling a challenge that resonates globally: the labor-intensive process of harvesting table olives. Led by Dr. Paz Shemesh, a team of scientists from the Department of Biotechnology and Food Engineering, have published groundbreaking findings in the Journal of Agriculture and Food Research, which translates to the Journal of Agriculture and Food Research. The study delves into the effectiveness of post-harvest treatments and the suitability of alternative olive cultivars for mechanical harvesting, a pressing issue as labor costs soar.
Traditionally, table olives like the beloved Manzanilla variety are handpicked, a labor-intensive process that drives up costs and limits scalability. Dr. Shemesh and her team set out to change this, focusing on post-harvest field treatments (PHFT) to mitigate bruising and exploring alternative cultivars that could withstand mechanical harvesting.
The research, spanning three seasons, revealed that a simple 1% NaOH solution applied immediately after harvest significantly reduced bruising in Manzanilla olives without compromising their sensory characteristics. “The 1% NaOH treatment was a game-changer,” Dr. Shemesh noted. “It effectively reduced bruising across multiple seasons, ensuring the olives maintained their quality and taste.”
The study also explored the feasibility of mechanical harvesting at different times of day and discovered that temperature variations between day and night harvesting did not significantly impact olive quality. This finding opens up new possibilities for optimizing harvesting schedules based on operational efficiency rather than temperature concerns.
In the quest for mechanically harvestable cultivars, the team evaluated Hojiblanca and Picual olives. Both varieties proved more robust during mechanical harvesting using a trunk shaker or electrical comb. However, the overhead harvester posed challenges even for these resilient cultivars, underscoring the need for further refinement in harvesting technologies.
Sensory evaluations, including triangle testing and paired-comparison tests, showed no significant preference difference between Hojiblanca and Manzanilla olives. This suggests that Hojiblanca could serve as a viable substitute in table olive production, offering a more mechanically harvestable alternative without sacrificing consumer satisfaction.
The implications of this research are far-reaching. As labor costs continue to rise, the agricultural sector is increasingly turning to mechanization. This study provides a roadmap for optimizing post-harvest treatments and cultivar selection, paving the way for more efficient and cost-effective table olive production. Moreover, the findings could inspire similar research in other labor-intensive crops, driving innovation in agricultural mechanization.
Dr. Shemesh’s work not only addresses immediate industry challenges but also lays the groundwork for future developments. As she puts it, “Our goal is to make table olive production more sustainable and efficient. By identifying effective post-harvest treatments and suitable cultivars, we’re taking a significant step towards that goal.” The research published in the Journal of Agriculture and Food Research, offers a glimpse into a future where mechanization and quality go hand in hand, reshaping the landscape of table olive production and beyond.